20 Jun
Muffin Tin Quiche Frittata – broccoli cheddar, and spinach asiago
First off, I am just learning the Egg Finesse. Some people have it, some of us don’t, but I am planning on learning. By the way, I had to look up the difference between a quiche and a frittata which I found here: http://www.cookingclarified.com/2011/03/quiche-vs-frittata/
With experimenting with these tasty morsels, I found that the ones that came out best were well-whipped with the Kitchen Aid until soft peaks formed, and quickly poured and put into the oven.
Preheat your oven to 375. Stage your muffin tins, get the liners in, and make a pile of your selected vegetable(s) and cheese in the middle. Some people prefer to blanch their veggies first, but here in California we prefer our veggies to be closer to raw. This also helps with the amount of prep necessary by cutting out boiling water and ice baths. Less work and it’s better for you? Count me in.
After staging your muffin cups with whatever you want in your little egg quiches (besides the egg), crack open one egg for every muffin cup if you are using a regular size muffin pan. Whip the crap out of the egg mix, and add some half and half or milk and some seasoning (salt, pepper, garlic powder, onion powder, thyme and a splash of cayenne – a little cayenne adds flavor without heat if you don’t overdo it). Whip it until soft peaks start to form when you lift whatever blending apparatus you are using out of the mix. Quickly pour it into your pre-filled muffin cups, to just below the top of the liner. Throw it immediately into the oven. It will take about 15 minutes to cook. You don’t need to wait until it starts to brown… Egg is delicate, and unfortunately mostly overcooked. 15 minutes was almost too much but until I get the Egg Finesse going, I’d rather error on the side of caution instead of possibly having them undercooked.
You can see from the pictures – do not try to make them with too much egg foam, or like the one next to it, too much of the egg liquid either. I was experimenting and put only the egg foam in one cup, and just liquid in the other. This also was after I had let the egg mixture sit for a while after mixing – and the foam and liquid were no longer suspended evenly and had started to separate. Don’t let this happen. Stage your cups so you can pour immediately and get your quiches into the oven right away. Lesson learned!
Reviews: Even though the rejects look ugly, they still were tasty.
Next time: I will use more salt and cayenne in the egg mix, and probably throw some cheese on top. I can’t wait to try asparagus with goat cheese.